Dough making place the milk,malt syrup,flour, yeast,Sugar and butter in a mixer making sure butter Is pliable

Mix for 4 mins at low speed scraping the bowl periodically.. Mix an additional 2 mins at high speed

Turn out the dough onto a lightly floured surface cover the dough and ferment at 75°F/124°C about 30mins

Fold over the dough and spread it into a rectangle 12 by 16 in /30by 41cm on a parchment lined sheet pan.Retard in the refrigerator

Prepare the roll in butter by pounding it with a rolling pin to make it pliable and working to half the size of the dough, wrap and refrigerate overnight

Remove the roll-in butter and if necessary make it pliable by pounding with a rolling pin

Lock in the butter.Make sure the edges are straight and the corners are squared

Immediately administer a four-fold.Wrap the dough in plastic wrap and let it rest in the refrigerator for 30mins

Administer a threefold and wrap the dough in plastic wrap and let it rest in the refrigerator for 30mins

Administer a final three- fold.Wrap the dough in a plastic wrap and place in the freezer for 2 hours.Refrigerate before shaping and baking

Shape and bake